Wednesday, March 5, 2014

Basic One Crust Pie Crust

Basic One Crust Pie Crust

1 cup flour
1/2 tsp. salt
1/3 cup plus 1 Tbls. shortening
2-3 Tbls. cold water

Mix 1 cup flour and 1/2 tsp. salt in a medium bowl. Cut in 1/3 cup plus 1 Tbls. shortening using pastry blender until particles are the size of small peas.

Sprinkle with cold water, 1 tbls. at a time, tossing with a fork until all flour is moistened and pastry almost leaves sides of bowl (2 to 3 tbls. total). Gather pastry into a ball. Shape into a flattened round ball on a lightly floured surface. Roll pastry using floured rolling pin into a circle 2 inches larger than upside down 9-inch pie plate.

Place crust in pie plate being careful not to stretch the crust. Trim pie crust if necessary so it's about an inch past the pie plate edge. Fold under edges to fit pie plate. Flute or other decorative edge if desired.

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